Mini Hot Fudge Cakes and Strawberry Hearts

Preheat oven to 350°F and prepare a standard muffin tin by greasing four cups or inserting paper liners.

Prepare the Betty Crocker triple chocolate hot fudge cake mix according to package directions, which typically involves combining the dry mix with water, oil, and eggs in a bowl.

Divide the batter evenly among the four prepared muffin cups, filling each about two-thirds full to allow room for rising.

Bake in the preheated 350°F oven for 20-22 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs.

Remove the cakes from the oven and allow them to cool in the tin for 2-3 minutes, then carefully turn them out onto individual serving plates or bowls.

Rinse and hull the strawberries, then slice or halve them depending on size; arrange some in a heart shape around each warm cake.

Top each hot fudge cake with a scoop of ice cream, which will begin to melt into the warm cake creating the signature hot fudge effect.

Garnish with the remaining strawberry pieces and serve immediately while the cake is still warm.